HUNGARIAN GOULASH EN CASSEROLE 4 onions 12 small onions 2 pounds veal 1 cup carrot slices Bacon fat 1 cup turnip slices \y2 pints brown stock Salt Pepper Paprika 1 pint potato balls Slice the onion and cut the raw veal in cubes. Cook together in a little bacon fat, until brown. Transfer to casserole, pour over it the brown stock and season with pepper and paprika. Place in moderate oven (350° F.). Add more fat to that in the frying-pan and brown in this the potato balls, small onions, and slices of carrot and turnip. Add the vegetables and salt to the casserole when the meat is partly cooked. Finish the cook- ing, adding more stock if necessary. This dish should cook two hours. If the broth is too thin when ready to serve, thicken slightly with browned flour rubbed smooth in water. LAMB EN CASSEROLE 6 slices of lamb 1 pint vegetable balls 2 tablespoons melted butter or 12 small onions other fat Seasoning 2 cups brown stock Cut thick slices from a leg of lamb and sear, browning both sides. Brush with melted fat and place in casserole with one- half to one cup of brown stock. Cook on top of the stove or in i :iioderate oven (350° F.) until tender, then add potato balls, carrot balls and onions, which have been previously cooked. Add more browm stock, -salt, pepper and paprika, PORK CHOPS EN CASSEROLE 6 pork chops ^ cup brown sugar 6 sweet potatoes 1 to 2 cups milk Salt and pepper Place a layer of sweet potatoes, sliced crosswise, in a greased casserole, dust with salt, pepper, and a little brown sugar; con- tinue the layers until the casserole is about two-thirds full. Heat the milk and pour it over the potatoes; it should just 190 NEW DELIXEATOR RECIPES cover them. Place the pork chops on top of the potatoes, cover and bake (at 350° F.) for an hour, then remove the cover and season with salt and pepper. Leave the cover oft and cook until the chops are tender and nicely browned on top. Four tart apples, pared, cored and cut in eighths, used in place of the sweet potatoes, make an excellent casserole dish with pork chops. CALF'S LIVER EN CASSEROLE 1 calf's liver 3 cups potato balls 6 slices bacon 1 pint brown stock 1 cup button mushrooms Wash a calf's liver thoroughly and wipe dry. Fry some bacon in a pan, remove, place the liver in the bacon fat, and sear each side thoroughly. Transfer to a casserole, add slices of bacon, brown stock, and sauted mushrooms. Cook for one hour and a half in the oven (350° F.) adding more stock if necessary. Just before serving add potato balls which have been fried in deep fat (395° F.) and drained. CASSEROLE OF RICE AND LIVER 1 cup rice 1 teaspoon caramel 1 quart water 2 tablespoons browned flour 2 tablespoons butter or other 2 t✪ Pigeons en Casseroleablespoons fat fat Crumbs 1 pound lamb's or calf's liver Salt and pepper 2 cups stock

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HUNGARIAN GOULASH EN CASSEROLE 4 onions 12 small onions 2 pounds veal 1 cup carrot slices Bacon fat 1 cup turnip slices \y2 pints brown stock Salt Pepper Paprika 1 pint potato balls Slice the onion and cut the raw veal in cubes. Cook together in a little bacon fat, until brown. Transfer to casserole, pour over it the brown stock and season with pepper and paprika. Place in moderate oven (350° F.). Add more fat to that in the frying-pan and brown in this the potato balls, small onions, and slices of carrot and turnip. Add the vegetables and salt to the casserole when the meat is partly cooked. Finish the cooking, adding more stock if necessary. This dish should cook two hours. If the broth is too thin when ready to serve, thicken slightly with browned flour rubbed smooth in water. LAMB EN CASSEROLE 6 slices of lamb 1 pint vegetable balls 2 tablespoons melted butter or 12 small onions other fat Seasoning 2 cups brown stock Cut thick slices from a leg of lamb and sear, browning both sides. Brush with melted fat and place in casserole with onehalf to one cup of brown stock. Cook on top of the stove or in i :iioderate oven (350° F.) until tender, then add potato balls, carrot balls and onions, which have been previously cooked. Add more brown stock, salt, pepper and paprika, PORK CHOPS EN CASSEROLE 6 pork chops ^ cup brown sugar 6 sweet potatoes 1 to 2 cups milk Salt and pepper Place a layer of sweet potatoes, sliced crosswise, in a greased casserole, dust with salt, pepper, and a little brown sugar; continue the layers until the casserole is about two-thirds full. Heat the milk and pour it over the potatoes; it should just cover them. Place the pork chops on top of the potatoes, cover and bake (at 350° F.) for an hour, then remove the cover and season with salt and pepper. Leave the cover oft and cook until the chops are tender and nicely browned on top. Four tart apples, pared, cored and cut in eighths, used in place of the sweet potatoes, make an excellent casserole dish with pork chops. CALF'S LIVER EN CASSEROLE 1 calf's liver 3 cups potato balls 6 slices bacon 1 pint brown stock 1 cup button mushrooms Wash a calf's liver thoroughly and wipe dry. Fry some bacon in a pan, remove, place the liver in the bacon fat, and sear each side thoroughly. Transfer to a casserole, add slices of bacon, brown stock, and sauted mushrooms. Cook for one hour and a half in the oven (350° F.) adding more stock if necessary. Just before serving add potato balls which have been fried in deep fat (395° F.) and drained. CASSEROLE OF RICE AND LIVER 1 cup rice 1 teaspoon caramel 1 quart water 2 tablespoons browned flour 2 tablespoons butter or other 2 tablespoons fat fat Crumbs 1 pound lamb's or calf's liver Salt and pepper 2 cups stock

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Pigeons en CasseroleSteak en CasseroleHungarian Goulash en CasseroleLamb en CasserolePork Chops en CasseroleCalf's Liver en CasseroleCasserole of Rice and LiverCasserole of Rice and LiverRice en CasseroleRice a la Creole

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